Ingredients.

30g Butter

750ml Milk

100g Semolina

100g Sugar

Freshly Grated Cinnamon

2 Medium Egg Yolks

Jam to serve

 

Semolina Pudding - Serves 4

A true school days classic. Warm creamy and very naughty if served with your favourite jam or perhaps honey. Great on its own if you are generous with the cinnamon. Look out for the tip to help avoid the lumps!

Method

Pre-heat the oven to Gas 4, 180 centigrade. Smear the inside of a large pudding basin generously with butter and set aside. Heat the milk until hot but not boiling. Remove from the heat and slowly add the semolina whisking with a baloon whisk. This should avoid the dreaded school pudding lumps! Once the semolina is added return to the heat and bring carefully to the boil stirring constantly and the mixture is smooth.

Remove from the heat again and stir in the cinnamon, butter, sugar and egg yolks and mix well. Transfer the mixture to the pudding basin, grate over some more cinnamon, and bake in the oven for 35 - 40 minutes.

Serve on its own or with a generous spoonful of your favourite jam.